Vegan White Bean Chili Recipe for a Hearty, Healthy Meal

If you’re looking for a hearty, comforting meal that’s both nutritious and entirely plant-based, this vegan white bean chili recipe is a must-try. Perfectly spiced and packed with protein-rich white beans and vibrant vegetables, this chili offers a delicious twist on the traditional red chili.

It’s ideal for chilly evenings, meal prepping, or when you want something warm and filling without any animal products.

Rich in flavors and textures, this chili is easy to prepare and naturally gluten-free. Whether you’re a seasoned vegan or simply want to eat healthier, this recipe will quickly become a favorite.

Plus, it’s incredibly versatile, allowing you to customize it with your favorite veggies or spices. Ready your slow cooker or stovetop and let’s dive into a bowl of cozy, creamy, and nourishing vegan white bean chili that everyone will love!

Why You’ll Love This Recipe

This vegan white bean chili is a game-changer for anyone craving a flavorful, protein-packed meal without meat. It’s:

• Rich in plant-based protein thanks to white beans, which keep you full and energized.
• Easy to customize with your favorite vegetables and spices, making it flexible for different tastes.
• Gluten-free and allergy-friendly, perfect for diverse dietary needs.
• Comforting and creamy without any dairy, using natural ingredients for thickness.
• Great for meal prep as it stores well and tastes even better the next day.

Plus, it’s a wonderful way to introduce more veggies into your diet without sacrificing flavor or satisfaction. You can make it on the stovetop or use a slow cooker for effortless cooking.

If you enjoy this recipe, you might also love exploring Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for more convenient plant-based meals!

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 medium green bell pepper, diced
• 2 cups cooked white beans (cannellini or great northern beans), drained and rinsed
• 1 cup vegetable broth
• 1 cup unsweetened plant-based milk (such as almond or oat milk)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh lime juice
• 1/4 cup fresh cilantro, chopped (optional)
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup diced jalapeño (optional, for extra spice)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Measuring spoons and cups
• Can opener (if using canned beans and tomatoes)
• Optional: Slow cooker or Instant Pot for alternative cooking methods

Instructions

1. Prepare the vegetables: Dice the onion, bell pepper, jalapeño (if using), and mince the garlic. Rinse and drain the cooked white beans.
2. Heat the olive oil: In a large pot or Dutch oven, warm the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and soft.
3. Add garlic and peppers: Stir in the minced garlic, bell pepper, and jalapeño. Cook for another 3-4 minutes until the peppers soften.
4. Season the base: Sprinkle in the ground cumin, chili powder, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir well to coat the vegetables and cook the spices for 1-2 minutes to release their aroma.
5. Combine beans and liquids: Add the white beans, diced tomatoes, corn kernels, vegetable broth, and plant-based milk to the pot. Stir everything together thoroughly.
6. Simmer the chili: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot partially and let it simmer for 25-30 minutes, stirring occasionally. The chili should thicken and the flavors meld beautifully.
7. Final touches: Remove the chili from heat. Stir in the fresh lime juice and chopped cilantro for brightness and freshness. Adjust seasoning with more salt or chili powder if desired.
8. Serve warm: Ladle the chili into bowls and garnish as you like. It pairs wonderfully with avocado slices, vegan sour cream, or tortilla chips.

Tips & Variations

For an even creamier chili, blend half of the beans with some broth before adding them back into the pot.

You can swap out vegetables based on what you have available. Try adding diced zucchini, carrots, or mushrooms for extra texture and nutrition.

If you prefer a spicier chili, increase the cayenne or add chipotle powder for a smoky kick.

Want to make this chili in your slow cooker? Simply sauté the onions and garlic first, then transfer all ingredients into the slow cooker.

Cook on low for 6-8 hours or high for 3-4 hours. This is perfect if you want to prep in the morning and come home to a ready meal.

For a Mexican-inspired twist, add a teaspoon of ground coriander and serve with warm corn tortillas. You’ll also love pairing this chili with our Vegan Bread Machine Recipe for Soft, Delicious Loaves to soak up every bit of the savory sauce.

Nutrition Facts

Serving Suggestions

This vegan white bean chili is a versatile dish that pairs wonderfully with many sides. Serve it over a bed of fluffy quinoa or brown rice for a complete meal.

Garnish with sliced avocado, fresh cilantro, or a squeeze of lime for extra zest. For added creaminess, try topping with a dollop of vegan sour cream or cashew cream.

Don’t forget crunchy tortilla chips or warm cornbread on the side to complement the chili’s rich texture and make every bite a delight. If you enjoy creamy sauces with your meals, explore our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for more inspiration.

Conclusion

This vegan white bean chili is more than just a meal—it’s a celebration of wholesome, plant-based ingredients that nourish both body and soul. The combination of creamy beans, vibrant vegetables, and warming spices creates a satisfying dish that’s perfect for any occasion.

Whether you’re cooking for yourself, family, or friends, this chili offers comfort with a healthy twist.

Easy to prepare and endlessly adaptable, it’s a fantastic recipe to keep in your culinary repertoire. Plus, it’s a great introduction to plant-based cooking for those new to vegan meals.

Make a big batch, enjoy leftovers, and savor the deliciousness of this white bean chili all week long. For more exciting vegan recipes, don’t miss our Peruvian Vegetable Recipes for Flavorful Healthy Meals, and sweeten your day with the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

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